Shrimp Tacos

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Difficulty:

Easy

Prep Time:

15 mins

Cook Time:

15 mins

Total Time:

30 mins

Pairs well with...

Ingredients

For the Shrimp Taco Sauce

1/4 cup mayonnaise
1/4 cup sour cream
2 teaspoons sriracha sauce or hot sauce of choice
Juice from one lime
water as needed to thin sauce

For the Tacos

8 corn tortillas
1 pound shrimp peeled and deveined
2 tablespoons cornstarch
1/4 cup avocado oil or other high heat oil
1 teaspoon minced garlic
1/2 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
1 cup finely chopped cabbage
½ avocado sliced thinly
1/2 cup finely chopped cilantro optional
1 lime cut into wedges
jalapeño peppers thinly sliced, optional
Pickled onions, optional

1Make the Taco Sauce

Whisk together mayonnaise, sour cream, sriracha sauce, and lime in a small bowl. Add water, a few drops at a time, to reach your desired consistency. Set aside.

2Warm the Tortillas

Place a large piece of aluminum foil near cooktop. Heat a dry, heavy skillet (ideally cast iron) over medium high heat until hot. Add one corn tortilla; cook 30 seconds on each side until softened and lightly charred. Transfer to aluminum foil and fold around tortilla to keep warm. Repeat with remaining tortillas.

3Prepare the Shrimp

In a medium bowl, coat peeled and deveined shrimp in cornstarch.

4Cook the Shrimp

Heat oil in a large wok or skillet until nearly smoking. Shake any excess cornstarch from shrimp and carefully add a few at a time to the wok, giving each shrimp some room to crisp up. Cook, turning often with a spatula until shrimp are pink, 2 to 3 minutes. Add salt, pepper and fresh garlic; toss with spatula just until spices are dispersed and garlic is fragrant, about 1 minute. Remove from heat and transfer shrimp to a plate or platter.

5Assemble the Tacos

Top one warm corn tortilla with 3 or 4 shrimp and sprinkle with chopped cabbage, avocado, and cilantro (if desired). Drizzle with desired amount of shrimp taco sauce. Repeat with remaining tortillas. Serve with lime wedges, pickled onions and sliced jalapeño if desired. Pair with a chilled glass of Sauvignon Blanc and enjoy!